Seriously, this is really easy. So easy, a manchild could do it.
I really enjoy baking, but the art of baking at high-altitude is something I just haven’t mastered. My friend’s birthday was fast approaching, and I wanted to make some goodies for her special day, but facing my oven was really not on my list of top things to do.
When I was in school, my no-bake special was peanut butter graham cracker sandwiches dipped in chocolate. Super inexpensive and easy to make, but always a crowd-pleaser. Surely there was something in that arena that I could make…
I started looking into thin mint recipes on Pinterest, but so many of them require you to make your own chocolate wafer. I really don’t think so. In comes Averie Cooks Homemade Thin Mints and Top with Cinnamon 15 Minute Thin Mints. Now these are recipes I can get on board with.
Averie Cookes used Ritz while Top with Cinnamon uses Oreos (both accidentally vegan). I think the chocolate wafer would have been more thin mint-like, but you have to twist the oreo apart, discard/eat the filling.. wow, none of that sounds bad actually. OK, if I’m being honest, I just didn’t want a bunch of leftover oreos in my house because that’s dangerous. I chose Ritz, and I think they turned out pretty spiffy if I do say so myself.
- 4 squares of Baker's Semi-Sweet Baking Chocolate Squares (4 oz)
- ½ tbsp vegetable oil
- ½-1 tsp peppermint extract
- 16-20 Ritz crackers
- Note: You will need parchment paper or wax paper and a cookie sheet.
- Add chocolate squares and oil to a microwave-safe bowl. Microwave at 20-second intervals, stirring inbetween, until the chocolate is completely melted.
- Stir in peppermint extract, starting with a ½ tsp. Taste and add more if needed.
- Using a fork, dip the cracker into the chocolate, coating both sides. Remove the cracker with the fork, letting the excess chocolate drip off. Place on a lined cookie sheet.
- Leave at room temperature to set, or place in fridge to speed up the process.